Cinnamon Rolls
Cinnamon Rolls
Equipment
Ingredients
- Dough
- 1¼ cup blanched almond flour
- 2 T coconut flour
- ½ t psyllium husk
- 1 t baking powder
- ¼ t sea salt
- 1 T monk fruit powder
- ½ t grass-fed beef gelatin dissolved in 2 T warm water
- 1 T ghee melted
- 2 t apple cider vinegar
- 1 large egg at room temperature
- 1 egg yolk
- Filling
- 2 T unsalted butter softened
- 2 T Lakanto Icing Powder
- 1½ T ground cinnamon
- ½ t pure vanilla extract
- 4 drops liquid Stevia
- Frosting optional
- 3 T butter softened
- 3 T Lakanto Icing Powder
- ½ t pure vanilla extract
- Pinch of sea salt
Instructions
- For the dough: Whisk together the flours, psyllium, baking powder, salt, and monk fruit in a large bowl. In a medium bowl, whisk together the dissolved gelatin, ghee, vinegar, egg, and yolk.
- Gradually stir the wet ingredients into the dry. Refrigerate for 15 minutes.
- For the filling: Mix together all ingredients in a small bowl and set aside in the fridge.
- Roll the dough out between 2 pieces of parchment paper. Spread the cinnamon filling onto the dough, leaving a border of about ¼-inch all the way around. Freeze for 10 minutes.
- Transfer to a working space and gently roll the dough off the parchment into a log. Pinch both ends of the log to seal, and slice into eight ½ -inch rolls.
- Grease a 7-inch pushpan with ghee, and add the cinnamon rolls. Cover with a paper towel and secure with a piece of aluminum foil on top. Place the trivet inside the Instant Pot, add 2 cups of water, and set the pushpan with the rolls inside. Lock the lid, secure the vent valve, and select “Manual High” for 20 minutes.
- To make the icing: In a medium bowl, whisk together the butter, sweetener, and salt. Refrigerate while the cinnamon rolls finish cooking.
- When the timer is done, allow the pressure to release before opening the vent valve and unlocking the lid. Use tongs to carefully remove the pan from the pot and frost the cinnamon rolls with the icing while they’re still warm.
Nutrition
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